And diners at Taj Indian Cuisine, 13031 Cortez Blvd. in Western Way Plaza, will find the atmosphere decidedly upscale: table linens, crystal goblets, satin and lace drapes, muted background music.

"There are a lot of Indian doctors here," said Ramesh Kumar, co-owner of the restaurant with his wife, Ritu Samrala. "Fifteen of them come weekly to Tampa. We finally found a place here."

Kumar said those 15 families all dined at the new restaurant over its initial weekend recently.

"They said we have saved them an hour's trip each weekend," said a smiling Kumar, schooled in the kitchen by his father, who has operated a thriving restaurant in Punjab for 40 years.

Dishes of northern India are characterized by their cooking in clay ovens, Kumar explained. Even grilling is accomplished in a clay oven, fueled with charcoal. Naan, unleavened bread, is traditionally baked by throwing pats of dough against the oven walls. At Taj, naan can be ordered deep-fried as well.